Rub the potatoes with a little oil and sprinkle with a
little salt and pepper. Poke each potatoes a few times with a sharp knife.

Place right on the rack in the middle of the oven and cook
for 1 hour, or until the potatoes are tender. Depending on how big your potatoes
are you may need to cook them longer.

When they are cooked through remove them from the oven and
place on a cooling rack until they are cool enough to handle.

Cut roughly the top 1/3 off each potato. Scoop out the flesh
leaving about ¼ inch shell. Be careful not to go all the way through.

To make the cheese sauce, melt the butter in a medium sauce
pan over medium heat. Stir in the flour and cook for 1-2 minutes until it is
light golden brown and bubbly. Stir in the milk and continue to cook for about
5 minutes until the sauce thickens. Season the sauce with salt and pepper. Turn
the heat to low and gradually stir in the cheese until it has all melted.

Meanwhile make the filling. In a large skillet brown the
beef over medium high heat until well browned and cooked through. Drain off any
excess fat.

Stir in the Worcestershire sauce, mustard, ketchup and dill
relish. Season the beef mixture with salt and pepper to taste. Stir the cheese
sauce into the beef mixture until well combined.

Place the potato shells on a baking sheet. Fill each shell
with the beef/cheese mixture.

Top with ½ of a cheese slice.

Bake in a 350 degree oven for 45 minutes, until brown and
bubbly.

Serve with a nice side salad and you have a perfect dinner.

The filling really does taste like a cheeseburger, and the
homemade cheese sauce is sooooo good.

I loved the baked potato but you could easily spoon the
mixture over a toasted bun and it would be just as good.